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Red White Blue Pasta Salad

Category: Fresh & Vibrant Salads

Bring bold color and fun flavor to your picnic table with this festive pasta salad. Rotini pasta is colored red and blue, then tossed with juicy cherry tomatoes, creamy mozzarella cubes, pepperoni slices, and briny black olives. A generous drizzle of Italian dressing ties all the flavors together, making every bite zesty and satisfying. Easy to prepare in under half an hour, this chilled salad is ideal for gatherings, barbecues, or patriotic celebrations. A sprinkle of fresh parsley adds a vibrant garnish right before serving. Let chill for best flavor and visual appeal.

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Updated on Mon, 09 Jun 2025 20:26:45 GMT
A bowl of pasta salad with red, white and blue colors. Pin
A bowl of pasta salad with red, white and blue colors. | applefoodie.com

This festive red white and blue pasta salad has become my go-to for summer celebrations. It is the kind of dish that looks great on any picnic table and always disappears fast at potlucks thanks to its bright flavors and gorgeous colors.

I love how the colors always create a wow moment when I bring it out. My kids cannot resist picking out their favorite color of pasta first.

Ingredients

  • Rotini pasta: The spirals catch the dressing beautifully Use a quality brand for better texture
  • Red food coloring: Adds that classic pop Choose gel for the most vivid color
  • Blue food coloring: Brings the blue for the patriotic theme
  • Cherry tomatoes: Juicy and sweet Look for brightly colored firm tomatoes
  • Mozzarella cheese cubes: Creamy and mild Go for fresh mozzarella if you can find it
  • Pepperoni: Savory and slightly spicy Thinly sliced adds classic flavor
  • Black olives: Briny and soft These give nice contrast Rinse for best taste
  • Italian dressing: Tangy and herby Use a zesty variety for the most flavor
  • Fresh parsley: Adds color and freshness Only chop right before garnishing

Step-by-Step Instructions

Cook the Pasta:
Boil the rotini according to package directions until just al dente. The pasta should have a slight bite to hold up in the salad. Drain and rinse with cool water to stop the cooking.
Color the Pasta:
In separate sturdy bags mix red food coloring with water in one and blue with water in the other. Split the drained pasta into three equal groups. Place one group in each bag sealing shut. Gently knead each bag so the pasta absorbs the color thoroughly. You want all sides to be evenly coated.
Prevent Color Mixing:
Toss the plain pasta with a drizzle of olive oil. This helps prevent the dye from bleeding when you mix everything.
Combine Ingredients:
Add the colored and plain pastas to a large mixing bowl. Add the chopped cherry tomatoes mozzarella pepperoni and olives. Pour on the Italian dressing and use a wide spoon to gently toss until everything is coated and evenly distributed.
Chill and Serve:
Cover the bowl and refrigerate for at least an hour to allow the flavors to meld and the salad to cool completely. Finish with fresh parsley right before serving for extra freshness.
A bowl of pasta salad with red, white and blue colors. Pin
A bowl of pasta salad with red, white and blue colors. | applefoodie.com

The mozzarella is my must-have in this recipe. It brings a creamy rich bite that balances out the zippy dressing. I will never forget the squeals from my nieces the first time I let them help dye the pasta—it instantly became a family tradition.

Storage Tips

Store the salad in an airtight container in the fridge. It is best eaten within three days. If it starts to dry out give it another drizzle of Italian dressing and toss well before serving.

Ingredient Substitutions

If you cannot find rotini you can use fusilli or any short spiral pasta. For a vegetarian version simply leave out the pepperoni. Mini mozzarella balls can be swapped in for cubes for extra fun. Greek olives can be used instead of black for a deeper briny taste.

A bowl of pasta salad with tomatoes, olives, and blue cheese. Pin
A bowl of pasta salad with tomatoes, olives, and blue cheese. | applefoodie.com

Serving Suggestions

This pasta salad shines as a side for grilled burgers or hot dogs. Serve it next to corn on the cob and watermelon for the ultimate summer meal. It also makes a cheery addition to any potluck table.

A Brief History of Pasta Salad

Pasta salad has classic roots in American cuisine often appearing at potlucks church picnics and summer barbecues. This patriotic twist started showing up at Fourth of July parties when home cooks wanted to add a festive touch to traditional fare.

Frequently Asked Questions About the Recipe

→ How do I achieve red and blue colored pasta?

Once the pasta is cooked and drained, divide it into portions. Add red and blue food coloring with water separately to two bags, then knead each portion until the desired color is achieved.

→ Can I make this pasta salad ahead of time?

Yes, chilling the salad for at least one hour allows the flavors to meld. You can prepare it up to a day in advance.

→ What type of mozzarella is best to use?

Mozzarella cheese cubes or pearls work well for this salad, providing a creamy bite that complements the other ingredients.

→ Is there a substitute for pepperoni?

You can substitute pepperoni with turkey pepperoni, salami, or keep it vegetarian by omitting the meat altogether.

→ How should I store leftovers?

Keep leftovers refrigerated in an airtight container for up to 3 days. Give it a quick toss before serving again.

Red White Blue Pasta Salad

Vibrant pasta salad with rotini, juicy tomatoes, mozzarella, pepperoni, and olives in zesty Italian dressing.

Preparation Time
15 min
Cook Time
10 min
Total Time
25 min
By: Ava

Category: Salads

Skill Level: Beginner-Friendly

Cuisine: American

Yield: 6 Serves (About 6 cups)

Dietary Preferences: ~

Ingredients

→ Salad Base

01 450 g rotini pasta
02 Red liquid food coloring
03 Blue liquid food coloring

→ Add-ins

04 200 g cherry tomatoes, halved
05 150 g mozzarella cheese, cut into cubes
06 100 g sliced pepperoni
07 70 g black olives, sliced

→ Dressing & Garnish

08 120 ml Italian dressing
09 Fresh parsley, finely chopped, for garnish

Steps

Step 01

Boil rotini pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly using a colander.

Step 02

Divide the drained pasta into three equal portions. In two resealable plastic bags, mix a few drops of red food coloring with a splash of water in one, and blue food coloring with water in the other. Add one-third of the pasta to each bag, seal, and gently knead until the pasta is evenly colored. Leave the remaining third uncolored.

Step 03

Toss the uncolored portion of pasta with a drizzle of olive oil to minimize dye transfer when mixing.

Step 04

In a spacious mixing bowl, combine the red, blue, and uncolored pasta along with cherry tomatoes, mozzarella cubes, sliced pepperoni, and black olives.

Step 05

Pour Italian dressing over the mixture and gently toss to coat all ingredients evenly.

Step 06

Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Finish with a sprinkle of fresh parsley before serving.

Notes & Tips

  1. For brighter pasta colors, use gloves when handling dyed pasta to prevent staining your hands.

Necessary Equipment

  • Large cooking pot
  • Colander
  • Large mixing bowl
  • Resealable plastic bags
  • Salad tongs or large spoon

Allergy Information

Always double-check ingredient labels for allergens and consult a healthcare professional if you’re unsure.
  • Contains milk (mozzarella), gluten (pasta), and may contain sulphites (pepperoni, dressing).

Nutritional Facts (Per Serving)

These details are for informational purposes and should not be considered medical advice.
  • Calories: 330
  • Fats: 16 g
  • Carbohydrates: 34 g
  • Proteins: 12 g